Macaroni and cheese has always been one of my favorite foods. I ate the boxed version frequently growing up, and then once I started eating healthier and more organic, I made my own more often. Well, since going gluten and lactose free I haven’t had the chance to eat any, so of course I’ve been craving it more. I decided to splurge a little bit on (cow’s milk free) cheese this week, so that I could finally eat mac and cheese again.
16 oz gluten-free macaroni
2 tablespoons dairy-free butter
2 tablespoons olive oil
4 tablespoons gluten-free flour
2 1/2 cups dairy-free unsweetened milk
1 1/2 cup gluten-free chicken stock or broth (or veggie stock/broth if you’re a vegetarian)
1 bag (about 8 oz) of dairy-free cheddar cheese (I used rice cheese as it has the closest consistency to regular cheese)
5.5 oz chevry goats cheese (or sheeps milk cheese if you prefer)
16 oz peas (I used organic frozen ones)
Seasonings (I used garlic, onion, and pepper. I’m on a low sodium diet, so I did not add salt, but you will probably want to.)
- Cook the pasta according to directions. Drain and rinse with cold water to keep it from sticking together.
- Preheat the oven to 375 degrees.
- In a large pot or pan, melt the butter and olive oil, then whisk in the flour. Let it cook for about 1 minute until it’s a gooey consistency.
- Add seasonings, milk, and stock/broth and whisk for a couple of minutes. It should thicken up a little bit.
- Stir in 3/4 of the bag of cheddar cheese and all of the goats cheese until melted. Then add peas.
- Toss cheese mixture with pasta and put in a 9×13 (approximately) dish. Top with the rest of cheddar cheese.
- Bake for about 30 minutes. Then put under broiler for about 3 minutes.
For this recipe you can substitute veggies such as broccoli, squash, or spinach for the peas. Also, you can add in ham, chicken, or shrimp if you want to add more bulk to it.
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